Amazing sweetness and spice from the cinnamon and pineapple elements, this pineapple risotto is the most perfect tropical side dish!
Total Time
35min
5.0
3 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
4
Ingredients
•
4
Tbsp
Butter
•
2
cups
Fresh Pineapple Chunks
, chopped
•
1 1/4
cups
Arborio Rice
•
1/2
cup
Pineapple Juice
•
as needed
Ground Cinnamon
•
1
pinch
Salt
•
2 3/4
cups
Chicken Stock
•
1
Tbsp
Ricotta Cheese
•
to taste
Fresh Pineapple Chunks
Cooking Instructions
1.
Heat the Butter (4 Tbsp) in a large rondeau pan over medium-high heat. Lightly cook the Fresh Pineapple Chunks (2 cups) in it for about a minute, then remove it with a slotted spoon and set it aside.
2.
Add the Arborio Rice (1 1/4 cups) to the same pan and cook it in the buttery, pineapple flavored liquid for 30 seconds, just to lightly toast it.
3.
Pour the Pineapple Juice (1/2 cup) into the pan and let it completely get absorbed by the rice, about 2-3 minutes. While that happens add in the Salt (1 pinch) and Ground Cinnamon (as needed) for flavor. Also get a small pot on the stove with the Chicken Stock (2 3/4 cups) in it and just warm it up on low heat.
4.
Ladle 1/3 of the chicken stock into the pan with the rice, then constantly stir while the rice absorbs that stock. Repeat with the next third of stock, still stirring constantly. Once that is absorbed add in the remainder of the stock and let the rice get fully cooked and tender while you still stir.
5.
When the rice is cooked, take it off of the heat and stir in the cooked pineapple chunks and Ricotta Cheese (1 Tbsp). Then just plate and serve the pineapple risotto! Garnish with additional Fresh Pineapple Chunks (to taste). Serve and enjoy!
Nutrition Per Serving
CALORIES
458
FAT
15.9 g
PROTEIN
11.0 g
CARBS
71.2 g
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